PICADILLO EMPANADAS RECIPES

EASY PICADILLO EMPANADAS RECIPE | ALLRECIPES

Easy Picadillo Empanadas Recipe | Allrecipes image

Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.

Provided by USA WEEKEND columnist Pam Anderson

Categories Appetizers and Snacks Meat and Poultry Chicken

Yield 20 servings

Number Of Ingredients 15

Ingredients

2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
½ medium Granny Smith apple, cut into small dice
¼ teaspoon ground cinnamon
? teaspoon ground cloves
2 cups shredded meat from a rotisserie chicken
1 (16 ounce) can crushed tomatoes
¼ cup seedless raisins
¼ cup chopped pimento-stuffed olives
2 large garlic cloves, minced
¼ cup toasted slivered almonds
Salt and pepper, to taste
Olive oil, for brushing

Steps:

Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion and apple until golden, 3 to 4 minutes. Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper. Transfer to a medium bowl; cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).

Nutrition Facts : Calories 139.8 calories, CarbohydrateContent 14.3 g, CholesterolContent 12.7 mg, FatContent 6.6 g, FiberContent 1 g, ProteinContent 6.4 g, SaturatedFatContent 1.4 g, SodiumContent 313.1 mg, SugarContent 3.5 g

PICADILLO EMPANADAS RECIPE - PILLSBURY.COM

Picadillo Empanadas Recipe - Pillsbury.com image

Enjoy flavor-packed beef and veggie turnovers, Mexican style.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
2/3 cup 1/8-inch cubes carrots
1 cup peeled 1/8-inch cubes red potatoes
1/2 lb ground beef
1/2 cup tomato sauce
1/2 teaspoon chicken bouillon granules
2 tablespoons slivered almonds
2 tablespoons pitted chopped green olives, drained
Raisins, if desired
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly.
On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 15 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 6 g, ServingSize 1 Empanada, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g

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